Nothing says home like the smell of baking.
These cookies are super easy to put together, and the cookie dough also freezes well, so there is no excuse not to have cookies on hand whenever you want them. When making these I usually double the recipe as they don't last long in my house, and I don't want anyone to miss out. I don't bake a lot with vegetable shortening, so I used butter-flavored shortening to make these cookies and it worked out really well. These cookies are the perfect chewy cookie, and despite the amount of sugar they are not overly-sweet (thanks cream of tartar!), and they also have a crinkly-cracked exterior that burst with flavor. Definitely sensational.
If you would like to know more about #CreativeCookieExchange and see what the other bakers made for the Memorial Day picnic/BBQ Cookies theme please scroll down below the recipe.
Sensational Snickerdoodles
Printer Friendly Version
Ingredients
- 355g (2½ cups/12 ½oz) all purpose flour
- 4g (2 teaspoons) cream of tartar
- 5g (1 teaspoon) baking soda
- 2g (½ teaspoon) salt
- 115g (8 tablespoons unsalted butter), softened
- 95g (8 tablespoons) vegetable shortening
- 295g (1½ cups - 10½ ounces) sugar
- 2 large eggs
- 15g(1 tablespoon) cinnamon
- 50g (¼ cup) sugar, for topping
- 10g (2 teaspoons) Penzeys Baking Spice (optional)
Preparation
- Adjust rack to middle and preheat oven to 190℃ (375℉).
- Line 2 baking sheets with parchment.
- Combine 50g (¼ cup) of sugar, cinnamon, and the baking spice in a shallow dish or pie plate.
- Whisk flour, cream of tartar, baking soda, and salt together in a medium bowl.
- Using a stand mixer, beat butter, shortening and 295g (1½ cups) of sugar together on medium until light and fluffy, 3 to 6 minutes.
- Beat in eggs, one at a time, until incorporated, 30 seconds, scraping down bowl as needed.
- Reduce the speed to low, slowly add flour mixture until combined, about 30 seconds. Give dough a final stir to ensure no flour pockets remain.
- Working with 2 tablespoons of dough at a time, roll into balls.
- Working in batches, roll half of the dough balls in cinnamon sugar to coat and set upon prepared baking sheet spaced 2 inches apart. Repeat with the remaining dough balls.
- Bake 1 sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. (Cookies will look raw between the cracks and seem underdone).
- Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack to cool to room temperature.
No summer outdoor feast is complete without a platter of cookies and the Creative Cookie Exchange has some to share this month in time for Memorial Day getting the outdoor potluck season started.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made ~
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made ~
- Sensational Snickerdoodles from All That's Left Are The Crumbs
- Ricotta Chocolate Chip Cookies from Karen's Kitchen Stories
- Coconut brownies from Flours and Frostings
- Strawberry Rhubarb Crumble Bars with Pistachios from The Spiced Life
These look sensational! =) I would love to sandwich some ice cream in between two of them.
ReplyDelete